Turkey Chili with White Beans


Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, 10-15 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Put in slow cooker, and add chili powder, bay leaves, cocoa powder, and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in chicken broth and tomato sauce. Start slow cooker on high, and once bubbling, reduce to low and cook for 3 hours. Add beans to chili and cook 1 additional hour. Discard bay leaves. Serve immediately, or cover and refrigerate. Reheat over medium-low heat before continuing.

*We used 2 TBS of hot, salt-free chili powder. If your tastes don't run to spicy food, reduce chili powder accordingly.

Garnish with Greek yogurt combined with lime zest and lime juice, or grated cheddar cheese.